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This was one of the first Chorizo's that appeared pre-packed in Sainsbury's. The quality varies, but is consistently better than from other supermarkets at this price point. However, with the influx from Mediterranean countries their selection suddenly shot up last Christmas period, with the...

The difference being that this is a supermarket grade cured meat, which still contains a lot of fats, water and oils, that can be dehydrated out to intensify its flavour. Thus, a £2.50 tasting sausage can be turned into a £5 one.

I put some sliced some cured Spanish sausage in a metal bowl, coating it with Paprika pepper (to draw out the oils) and left it a top of a radiator in order to encourage the oils out of it to dry age it quickly. Every couple of hours, over an eight hour period, I wipe away the secreted oils...

Revisiting this thread after stumbling across something that may well have solved my journey, I take inspiration from hydrophobic mesh grating: https://www.youtube.com/watch?v=1c7axLKvsA4 The only issue is that the layer applied likely isn't food safe. However, there is a method that can be...

I do not have a TV, but I do have a computer monitor (iMac) and the screen turns a deep blue !

Thanks taxlady for that info, it seems like I'm strangely reminded of that fact from sometime before, but it certainly makes sense. I recently tried a pork loin from that same time period and got ill again, so I'm definitely sure that something happened in that time period that caused problems...

It turned out that it was the beef mince that was causing me trouble, after five months in the freezer. Yet, when I used pork loin, from the same sealing period, there was no issue. I checked online and beef mince is a cause for concern where food poisoning was concerned, something I had no...

It could just be that even though I don't feel bad, that the bacteria is still present to cause upset ?

I think you're right. I cannot be sure, but I think that I've tracked it down to Beef Mince, as after recovering well after three days I just got ill again after eating some. I think it's been in the freezer for too long ?

I had food poisoning this month and it's been with me for a few weeks now. I read up on the foods that I should gravitate towards: like rice, crackers and clear soups. However, I read that electrolytes are important and was wondering if Science In Sport Hydro Hydration Tablets would be a good...

I've got one of these glass bottles with a round cork, and while they're not completely air-tight, they do an excellent job. I know this because I have some very pungent items in it and the room does not perfume with their odour, as if left uncovered. However, If I put my nose right at the...

Looking into getting a face shield I wondered if it would be a good upgrade from the Onion Googles that I use to protect myself from splashing in my eyes ? I am already used to wearing the goggles any time I feel as though food my plash into my face, but they only protect my eyes, but a face...

Lens comparison uploads Here are decent sizes of the coloured lenses: • Blue : https://imgur.com/mKfg6BQ • Yellow : https://imgur.com/PiyfiwX • Clear : https://imgur.com/w28gliN • Rainbow : https://imgur.com/ZdJzXtz • Parallax : https://imgur.com/csPxPSm

Anything UV blocking and coloured works Hardly scientific, and with the wind blowing and at times overcast the lighting and smoke will be off, but I tried my best to capture the smoke coming from the pot to contrast the difference. I have five lenses: • Blue • Yellow • Clear • Rainbow •...

Thanks for the info. Actually, the pair I got came with several lenses, one of which was specifically polarised, so I can try with a number of different combinations. I will get back when I have done so..

I was cooking outside on a sunny day and so wearing some sunglasses (blocking the UV 400nm light spectrum) when I noticed it easier to see the food in the cooking pot compared to the naked eye. Has anybody else noticed this? Is there something about the 400nm light spectrum that makes it...

Even better is this Hallogen technology, that looks really easy to clean: https://www.amazon.co.uk/Cooks-Professional-Digital-Divider-Healthier/dp/B0728BN7K7?ref_=ast_bbp_dp&th=1&psc=1

Not a fan of self-cleaning oven cycles, and my oven doesn't have that feature, I want something that I clean wipe myself, which is difficult with ovens as they have holes. I found the following portable solution that draws only 12V (from a car cigarette lighter, if cars still have them these...

I just recently happened upon the idea of moving the oven outside with a portable option, it seems like the best solution.

Interesting idea, but very loud by user review accounts. With a built in option the internal fan should mask much of the noise that it would otherwise make, and of course the cooking smells wouldn't escape. It's an interesting stop gap roadfix, but I think Janet H's smaller fan is more...

I am looking for something revolutionary in design, think the MIITO (https://www.kickstarter.com/projects/747044530/miito-the-sustainable-alternative-to-the-electric?ref=discovery&term=kettle), so I can easily clean the inside of it. I appreciate rounded corners, but the designs always run into...

I just cleaned my oven out (it was quite dirty, more so in some places than others) and had mostly relied on Jif ("Cif") and Bar Keeper's Friend and scour pads, but the stubborn build up of dirt require something more lethal: Mr. Muscle Oven Cleaner ! Leaving it for two hours to work inside the...

I think that you're right about that. For me, I would build the kitchen on the roof so that the oils would escape and there would be less cleaning.

Often ovens can burn foodstuffs, which nobody wants to smell. I know that means the oven is dirty, but still, it's an odour likely vented out with an open window when it occurs, so why let it in in the first place. I appreciate the conflict with other devices such as air conditioners, but odour...